Cracker Barrel Dumplins

Name: Cracker Barrel Dumplins (Upgraded)
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Bone-in skin-on chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 10 cups Homemade chicken stock; 1 Yellow onion-diced; 2 Carrots-diced; 2 Celery stalks-diced; 3 tbsp Butter; 1/3 cup All-purpose flour; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 2.5 cups All-purpose flour; 1.5 tbsp Baking powder; 3/4 tsp Salt; 1 cup Milk; 3 tbsp Melted butter

⏱2h

👥6

🔥500 cal

Medium

🍽️American

A richer, more flavorful version of the classic, using a homemade stock and herbs for added depth.

1.5 lbs Bone-in skin-on chicken thighs

1 tsp Salt

1/2 tsp Black pepper

10 cups Homemade chicken stock

1 Yellow onion-diced

See all 16 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥500 cal

Medium

🍽️American

A richer, more flavorful version of the classic, using a homemade stock and herbs for added depth.

#Comfort Food #Chicken #Dumplings #Soup #Herbs

Instructions

Season Chicken with salt and pepper.
In a large pot or Dutch oven, brown the Chicken over medium-high heat. Remove Chicken and set aside.
Melt Butter in the same pot. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Stir in flour, thyme, and rosemary and cook for 1 minute.
Gradually whisk in Chicken stock until smooth. Bring to a simmer.
Return Chicken to the pot. Reduce heat and simmer for 30-35 minutes, or until Chicken is cooked through and tender.
While Chicken simmers, prepare the Dumplings: In a bowl, whisk together flour, baking powder, and salt.
Add Milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.
Drop spoonfuls of Dumpling batter into the simmering broth. Cover and cook for 15-20 minutes, or until Dumplings are cooked through and fluffy.
Serve hot.

Ingredients

1.5 lbs 680 g Bone-in skin-on chicken thighs
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
10 cups 2.4 L Homemade chicken stock
1 1 Yellow onion-diced
2 2 Carrots-diced
2 2 Celery stalks-diced
3 tbsp 45 mL Butter
1/3 cup 80 mL All-purpose flour
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Dried rosemary
2.5 cups 300 g All-purpose flour
1.5 tbsp 22.5 mL Baking powder
3/4 tsp 3.75 mL Salt
1 cup 240 mL Milk
3 tbsp 45 mL Melted butter

Equipment

Large pot or Dutch oven
Mixing bowl
Whisk
Spoon

Instructions

Season Chicken with salt and pepper.
In a large pot or Dutch oven, brown the Chicken over medium-high heat. Remove Chicken and set aside.
Melt Butter in the same pot. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Stir in flour, thyme, and rosemary and cook for 1 minute.
Gradually whisk in Chicken stock until smooth. Bring to a simmer.
Return Chicken to the pot. Reduce heat and simmer for 30-35 minutes, or until Chicken is cooked through and tender.
While Chicken simmers, prepare the Dumplings: In a bowl, whisk together flour, baking powder, and salt.
Add Milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.
Drop spoonfuls of Dumpling batter into the simmering broth. Cover and cook for 15-20 minutes, or until Dumplings are cooked through and fluffy.
Serve hot.

Nutrition per serving

Calories 500

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Cracker Barrel Dumplins

Cracker Barrel Dumplins

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